Ingredients 3-4 very ripe bananas
1/3 cup melted butter
1/2 cup peanut butter (optional)
3/4 cup white sugar
1 free range egg (beaten)
1 teaspoon baking soda
pinch of salt
1/4 cup baking cocoa
1 1/2 cups all purpose flour
Chocolate chips (optional)
Preheat the oven to 180 C/ 350 F.
Peel the bananas and place in a large mixing bowl.
Don't let the brown skin scare you. Very ripe (or overripe) bananas are the best for baking as they are sweeter and easy to mash.
Add the melted butter to the bananas and mash using a large spoon (no mixer or beater is required). The bananas can still be lumpy but try to mash any large chunks.
Mix in the peanut butter. This step is optional and can be removed if you are concerned about allergies. The recipe works well with either crunchy or smooth peanut butter.
Mix in the sugar and egg. Your batter should be well combined and fluffy. Do not worry if the sugar is not fully dissolved.
Add the baking soda and salt.
Sift the baking cocoa and flour into the bowl.
Gently fold the dry ingredients into the batter. Do not over mix as this will cause your muffins to be dense.
Line your muffin tin with cases. Fill each case 3/4 full. Sprinkle chocolate chips on top (optional).
Bake for 15-17 muffins.
This recipe can also be used to make mini-muffins. Reduce the baking time to 10-12 minutes.
These muffins make for a decadent dessert straight from the oven with a dollop of ice cream or whipped cream.
Suitable for freezing. Wrap well with baking paper and freeze in a freeze proof bag or container. Can be added to lunch boxes straight from the freezer. Muffins will be perfectly thawed in time for lunch.